At this point it’s obvious that the national fine dining scene is overflowing with talent. If you wanted proof you need only look at the growing offerings of ‘hotel restaurants’, the field that was traditionally neither innovative nor tempting to visit. But that’s changed with the emergence of venues like Doot Doot Doot (in Jackalope) and Automata (in The Old Clare Hotel). Both venues are not only sleekly incorporated into each design-savvy accommodation option but stand strong independently of the hotels in which they sit.

Most importantly the success of both restaurant’s reflects the talent their executive chefs; Clayton Wells (of Automata) and Guy Stanaway (of Doot Doot Doot). Now fans of both (or either) will be lucky to indulge in the skills of the duo thanks to a collaborative special series of events.

Two one-night residencies are set to take place soon; one at Jackalope’s Doot Doot Doot on the Mornington Peninsula where Stanaway resides, and one at Sydney CBD’s The Old Clare Hotel, within which Automata sits. The executive chefs will collaborate on two one-off tasting menus, alongside Jackalope hotels food and beverage director Josef Murray, that are promised to be memorable for all the right reasons A five-course tasting menu featuring seasonal produce will be served, with three dishes crafted by the guest chef and two dishes by the resident chef integrated.

“A hotel stay is not just about providing people with a place to sleep. It’s providing travellers with programming and experiences, both cultural and culinary” explains Old Clare Hotel general manager Timo Bures of the shared passion of the two hotels collaborating.

“Doot Doot Doot and Automata are both connected to a hotel, which allows us both an exciting opportunity to serve locals and foodies – but also inbound visitors – a taste of Australia’s dynamic food and wine offering,” continues Stanaway.

Doot Doot Doot’s residency at Automata will take place on August 30, followed by Automata‘s appearance at Doot Doot Doot on October 4. The menu at both venues will be $110 per person, plus $90 for matching wines. Bookings can currently be made for both online.